The World's Most Expensive Cookbook
By Malia Martine Karlinsky, GalTime.com
It's the recipe for something incredible. Take Microsoft millionaire Nathan Myhrvold (the software giant's first chief technology officer). Mix in equal parts passion for food and science, and season with a staff of amazing chefs.
The result is "Modernist Cuisine," a visually stunning six-volume 2,438 page manual about cooking-- that took three years to produce.
The price tag is as impressive as the comprehensive culinary encyclopedia itself, which retails for $625 (and it's so popular, it's currently out of stock on Amazon). GalTime caught up with Anajana Shanker, the only woman working on the project, to get the dish on being part of culinary history.
GalTime: How would you describe "Modernist Cuisine"?
Anjana Shanker: The book goes to the great length to explain how food turns out the way it does. It also and provides through visually stunning images--both the process of cooking and final product that appears on your plate. It is a perfect blend of science, art and technology.
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GalTime: What is your background? Scientist? Chef? Both?
Anjana Shanker: I am a professional chef. I was born and raised in Coorg, Southern India. My interest in food can be traced to my childhood spent on a cardamom, coffee, and orange plantation, where there was an emphasis on local, seasonal, and sustainable ingredients.
GalTime: Tell us about your role in the amazing project.
Anjana Shanker: I participated in culinary research, development and food styling for food photography. I also conducted experiments, tested recipes and helped create the original recipes for the cookbook as part of my full-time role as a research chef on the project.
GalTime: What sort of myths/misinformation does Modernist Cuisine put to rest?
Anjana Shanker: An example is an invincible beurre blanc (a classic French wine and butter sauce) that can be made ahead of time and held without coagulating. Another example is a meringue that can be made to order with a whipping siphon. The main goal of Modernist Cuisine is to explain the key aspects of food science in a way to showcase traditional cooking really works; and provide detailed instructions for every major technique and ingredient in Modernist cooking.
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GalTime: Is it true the books are printed on waterproof paper, making them "kitchen-counter safe?"
Anjana Shanker: It is beautiful and also highly practical. The spiral-bound kitchen manual is in fact printed on waterproof, tear resistant synthetic paper. It features easy-to-use, condensed versions of recipes from the other volumes. It can be used without the owner worrying about damaging the other volumes, which are truly amazing to look at.
GalTime: How did it feel to be the sole woman on the team?
Anjana Shanker: I never really gave it much thought. We are a team of very creative and professional people and we all get along so well. I guess I do feel like I'm one of the "guys."
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GalTime: Have the things you learned by working on this project changed the way you prepare food for your family?
Anjana Shanker: I now apply modern techniques to the flavors from my past and remain committed to using local, seasonal, and sustainable ingredients. It's important for people to know that those two things can go hand-in-hand. You can love local, fresh ingredients and also modernist techniques.
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